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Candy Bar Cookie Pops

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  • Prep 50 min
  • Total 1 hr 20 min
  • Servings 28
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Turn five food ingredients into chocolaty cookie pops with real kid appeal.
Updated Dec 16, 2011
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  • 14 fun-size milk chocolate-covered candy bars with chewy caramel and crispy crunchies (from a 12.5-oz bag)
  • 28 craft sticks (flat wooden sticks with round ends)
  • 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
  • 1/2 cup vegetable oil or melted butter
  • 1 egg
  • 1/2 cup powdered sugar or Betty Crocker™ candy sprinkles


  • 1
    Heat oven to 350°F (325°F for dark or nonstick cookie sheet). Line cookie sheet with foil. Cut each candy bar in half crosswise. Poke craft stick into side of each.
  • 2
    In large bowl, mix cake mix, oil and egg with spoon until dough forms. For each cookie pop, form 1 rounded tablespoonful of dough into a ball; flatten in palm of hand, and place candy on top. Form dough around candy, sealing well. Roll in powdered sugar to cover completely. Place 2 inches apart on cookie sheet.
  • 3
    Bake 11 to 13 minutes or until set. Cookie will appear moist in the cracks. Let cool on cookie sheet 2 minutes. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

Tips from the Betty Crocker Kitchens

  • tip 1
    For a bake sale, cover each cookie with plastic wrap, and tie with colorful curly ribbon.
  • tip 2
    Be sure the candy is sealed in the dough so it doesn’t leak onto the cookie sheets.


Nutrition Facts are not available for this recipe
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